Makes 1 cup
Recipe from http://www.eathealthyeathappy.com
Husband-Tested in Alice’s Kitchen
If you are fortunate
enough to have access to fresh Thai basil, then you must make this wonderful
pesto. It’s hard for me to describe, but
I would say that it’s slightly sweet, hinting of anise and peanuts, and with a
tiny bit of heat. Toss it with pasta, vegetables,
tofu, rice, or serve it with chicken or fish.
2 cups Thai basil leaves (without stems)
3 Tablespoons plain roasted peanuts
1 Tablespoon agave nectar or coconut sugar (You could use honey, but
then it wouldn’t be vegan.)
1 Tablespoon brown rice vinegar (or rice wine vinegar)
2 Tablespoons sesame oil (not toasted sesame oil) or more
3 cloves garlic, peeled
½ teaspoon red pepper flakes
½ teaspoon soy sauce
Place all the ingredients in a food processor and puree to the
consistency you prefer. Use right away
or store in a glass container with a lid in the refrigerator. You can also freeze pesto. (I
added about a teaspoon more sesame oil to make a “looser” pesto.)
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